Ingredients for Masa Polenta Cornbread Corn Muffins
- 2 cups masa harina
- ½ cup polenta (cornmeal)
- whole wheat flour
- ground dried chile
- 2 large eggs, lightly beaten
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup granulated sugar
- 1 cup milk
- ½ cup (1 stick) unsalted margarine, melted
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 cup all-purpose flour
- 1 teaspoon baking soda
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How to Make Masa Polenta Cornbread Corn Muffins
- Preheat oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups masa harina, 1 cup all-purpose flour, 1/2 cup polenta, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup melted unsalted margarine, 2 large eggs, 1 cup fresh or frozen corn kernels (thawed if frozen), and 1 1/4 cups milk.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
6g
Carbs
6g
